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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This cheesy pasta dish is comforting, hearty, delicious andâsurprise!âmeatless. Filling whole grains, low-fat protein and a touch of heat make this recipe a keeper! Serve with a salad and crusty bread. âJanet Elrod, Newnan, Georgia Ingredients:
4 cups uncooked whole wheat penne pasta |
1 medium onion, chopped |
2 teaspoons olive oil |
4 garlic cloves, minced |
1 can (15 ounces) crushed tomatoes |
1 can (8 ounces) tomato sauce |
3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes |
1 teaspoon dried oregano |
1 teaspoon dried rosemary, crushed |
1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon pepper |
1-1/2 cups (12 ounces) 2% cottage cheese |
1-1/4 cups (5 ounces) shredded part-skim mozzarella cheese, divided |
1 cup part-skim ricotta cheese |
1/4 cup grated parmesan cheese |
Directions:
1. Cook penne according to package directions.
2. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato sauce, parsley, oregano, rosemary, pepper flakes and pepper. Bring to a boil. Remove from the heat; cool for 15 minutes.
3. Drain penne; add to sauce. Stir in the cottage cheese, 1/2 cup mozzarella and all of the ricotta. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Top with Parmesan cheese and remaining mozzarella.
4. Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Yield: 6 servings.
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